Peruvian Flan

  1. To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
  2. Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
  3. Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
  4. Let cool completely-about 40 minutes.
  5. To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
  6. Stir eggs in a medium sized bowl.
  7. Slowly add condensed milk, then evaporated milk.
  8. Add vanilla, blending well.
  9. Pour flan mixture into ovenproof dish that you have already coated with caramel.
  10. Carefully place filled dish into a larger baking pan.
  11. Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
  12. Bake about 40 minutes.
  13. Flan is cooked when a knife inserted in center comes out clean.
  14. Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
  15. Carefully separate flan from dish with a thin knife.
  16. Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
  17. Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

caramel sauce, sugar, eggs, condensed milk, milk, vanilla, strawberries, maraschino cherries, raspberries

Taken from www.food.com/recipe/peruvian-flan-304234 (may not work)

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